MOST INTERESTING ROYAL FOOD AS DEALT IN MANASOLLASA A FAMOUS TREATISE

 

 

Manasollasa is a book of encyclopaedic nature in Sanskrit Language which deals about all the essential things of royal people of the old era. The author is Somesvara who ruled the Southern India in 12^th century AD.  He has explained about political issues, governance, economics, architecture, astrology, zoology, food and its preparations, amusements, perfumes, literature and music and dance in detail.

The structure of the book is of five volumes with twenty chapters in each volume. Totally there are 100 chapters.

Meaning of Manasollasa:

It is termed with two words Manasa and Ullasa which means the things that rejoice the mind.

Especially the fourth volume of this book is called “Bhartur Upabhoga Karana” which means food and entertainment to the King (Bharta = leader i.e, King; Upabhoga = Entertainment or enjoyment; Karana = reasons)

In this volume, the 13^th chapter deals about the varieties and preparations of food. At the end of the chapter, the author insists that the particular food needs to be consumed in the particular season.

“Vasante Katu chaasneeyath Greeshme madhura seethalam 

Varshaasu cha thathaa kshaaram madhuram saradhi smrutham

Hemanthe snigdham ushnam cha sisire (a)pyushnam amlakam

Evam bhunjeetha yadh Bhoopo Annabhogas sa kathyathe

In the spring season (Vasanta), one should consume the hot food i.e prepared with chillies and peppers; in the summer (Greeshma), sweet and cold food like fruits, Payasam tender coconut etc.; in the rainy season (Varsha), the saltish and pungent food; in the autumn (Sarad), food with pleasing sweet; in the winter (Hemanta), food with oil, hot and worm and in the cold season (Sisira), food with sour, hot and worm.

 

Preparation of rice: (Verses 1350 – 1357)

After having removed the husk of chaff of the paddy, the rice should be soaked in the water for a while. Then the copper or mud-made utensil is to be used for cooking rice. The ratio of the water and rice is 3:1 before cooking. By keeping on the stove or oven, the cooking vessel should be covered the whitened cloth with weight or covering plate. In the stove or oven the fire should be kept in the sim mode and maintained without smoke. When it boils with bubbles one should check the perfection of the rice form and filter the ferment with the help of cloth.

Preparation of Roti/Chappathi, Poori and Poli: (Verses 1376 – 1392)      

After getting the wheat flour from the grinding stone, it should be refined with sieve, mix with ghee, salt and thick milk and is to be pounded with hands by keeping the wooden vessel.  Then it is to be made many with ball shape and spread like a soft cloth with the rolling pin. Then it is to be put on the frying pan and turn it by tongs. Then the cooked roti is to be taken from the pan with a spatula before it turn into black.  The same method is to be practised for making Naan, Poori and Poli.  

Preparation of Dosas(Dhosakas) and Vada: (Verses 1393 – 1394)

Mixing the rice with Urud dhall and is to be soaked in the water, and should grind it with water and make a thick liquid. In the next day it is to be mixed with salt, Cumin and asafoetida powder and to be poured on the frying pan in the circle shape.  Meanwhile little drops of oil to be applied around it when cooked.

Preparation of Idli and Vadagam: (Verses 1401 – 1410)

Mixing the rice with Urud dhall and is to be soaked in the water, and should grind it with water and make a paste. In the next day it is to be cooked as idlies.  Then the cooked idlis can be fried in the oil which is named by Gharikaas.